Vegan Sweet Potato Curry (Printable)
A comforting dish featuring sweet potatoes, coconut milk, and spinach infused with warm spices.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 4 cups fresh baby spinach (approximately 4.2 ounces)
→ Spices & Seasonings
07 - 1 tablespoon curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 0.5 teaspoon turmeric
11 - 0.25 teaspoon cayenne pepper (optional)
12 - Salt and freshly ground black pepper, to taste
→ Liquids
13 - 1 can (13.5 fl oz) coconut milk, full-fat or light
14 - 1 cup vegetable broth
15 - 1 tablespoon olive oil or coconut oil
→ Garnish
16 - Fresh cilantro leaves, chopped
17 - Lime wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger; cook for an additional minute until fragrant.
03 - Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper if using. Stir constantly and toast spices for 1 minute.
04 - Add diced sweet potatoes and red bell pepper, stirring well to coat evenly with the spices.
05 - Pour in the coconut milk and vegetable broth. Season with salt and black pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 18 to 20 minutes until sweet potatoes are tender.
06 - Stir in fresh baby spinach and cook for 2 to 3 minutes until wilted.
07 - Taste the curry and adjust salt, pepper, or spice according to preference.
08 - Ladle the curry into bowls and garnish with chopped cilantro and lime wedges. Serve hot, optionally alongside steamed rice or naan bread.
# Cooking Tips:
01 -
- It tastes like you spent hours layering flavors, but everything happens in one pot in under an hour.
- The sweet potatoes turn silky and absorb every bit of spice, while the spinach adds color and freshness without any fuss.
02 -
- Do not skip toasting the spices, that one minute makes the difference between a good curry and a great one.
- Cut your sweet potatoes evenly or some pieces will be mush while others stay hard, I have made this mistake more than once.
03 -
- Use full-fat coconut milk if you want a truly creamy, restaurant-style sauce that coats every bite.
- A tablespoon of tomato paste stirred in with the spices adds depth and a slight tang that rounds out the flavors beautifully.